Foodland Ontario – Potluck Potato Salad

We had a lovely long weekend, hope you did too. Lots of time spent outside enjoying the sunshine. This weekend was our annual BIG family birthday barbeque. Six people in our extended family have birthdays in either June or July…so we put them all together and celebrate! Our contribution to the party this year was salad. I opted to make the warm potato, corn and sausage salad from the Foodland Ontario 2012 calendar. We have been making our way through the calendar and as of July we are over halfway through! Hard to believe. So, since I was bringing this salad to a party with around 14 people, I adjusted the quantities to accommodate a hungry crowd.

Warm Potato, Corn and Sausage Salad

(adapted from Foodland Ontario 2012 Calendar)

3 lb small white and red Ontario potatoes, scrubbed and quartered

1 each Ontario sweet red and orange peppers

3 cobs Ontario sweet corn

3 Ontario green onions, slice

2 cups diced turkey kielbasa

2 tbsp mix of fresh rosemary and thyme

Dressing

2/3 cup olive oil

4 tbsp red wine vinegar

1 Ontario garlic clove, minced

1/2 tsp each salt and pepper

1. Place scrubbed and quartered potatoes in a large pot of cold water, bring to a boil.

2. Reduce the heat to a simmer and cook until tender, approximately 10 minutes.

3. Drain the potatoes and set aside.

4. Cut red and orange peppers into quarters, coat with olive oil.

5. Place pepper slices and cobs of corn onto a preheated BBQ.

6. Grill until peppers are soft and charred. Grill until corn is cooked. Approximately 10 minutes.

7. Once removed from the grill let cool and then peel the peppers.

8. Chop peppers and add to a large serving bowl.

9. Cut kernels from the corn and place in the large serving bowl.

10. Add potatoes, kielbasa and green onions to the serving bowl.

11. To make the dressing, combine oil, vinegar, garlic, salt and pepper in a container with a tight fitting lid.

12. If you are taking this salad to a party, keep the dressing separate from the salad until you arrive.

13. When ready to serve add dressing and herbs to the salad.

This salad was a big hit at our dinner. We made a pasta salad with the dressing; cooked rotini pasta, julienned basil and dressing. The pasta salad was an extra treat for the kids at the party who didn’t want to eat the potato salad.We are really looking forward to enjoying the leftovers! Another successful dish from the Foodland Ontario 2012 Calendar. And, another great dish to bring along on picnic.

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